heather_in_sf
Well-known member
It was so good, and the addition of cheese was subtle and gave it a good flavor without masking the pumpkinness of it all.
She served it in two little pumpkins and it was so adorable (and delicious).
anyone else out there have good pumpkin soup recipes to share?
PUMPKIN SOUP
Serves 8-10
2 1/2 c. lightly pressed fresh bread crumbs (crust off)
2 c. minced onions
4 oz. butter, plus 2 T soft butter
One 6-7 lb. pumpkin
2 - 2 1/2 Q. chicken stock, brought to a simmer
1 1/2 c. grated swiss cheese
1/2 t. sage
1 c. heavy cream
1/2 c. lightly pressed chopped fresh parsley
Salt and Pepper to taste
Spread bread crumbs in roasting pan and dry in 350 degree oven for 15 min.
(They should hardly color.)
Meanwhile, melt stick of butter and slowly cook minced onions until translucent - about 15 min.; toss crumbs into onions and cook, stirring for 3 min.
Preparing the pumpkin. Cut a neat cover out of the pumpkin. Scrape out seeds and strings.
Rub the inner flesh of both the shell and cover with soft butter. Set pumpkin on pizza pan
or deeper dish (in case pumpkin collapses).
Baking the soup. About 1 1/2 hrs. at 400 degrees. Turn the crumb mixture into the pumpkin,
to within 2 in. of its top with hot chicken stock. Season with sage, salt and pepper.
Set the pumpkin in lower level of preheated 400 degree oven. Bake until pumpkin has just
softened but don't overcook or pumpkin will collapse.
Ok to keep warm in 175 degree oven until ready to serve.
To serve. Just before serving, bring cream almost to simmer, gently stir into soup, followed
by parsley.
Service with some of pumpkin flesh/scrapings.
If you don't have a pumpkin, substitute with large can of pumpkin.
Bern's Note - I use a large can of pumpkin whether or not I cook it in a pumpkin. If you have a small pumpkin, mostly cook on stove top and transfer to pumpkin (s) 1/2 hour or so baked before serving.
She served it in two little pumpkins and it was so adorable (and delicious).
anyone else out there have good pumpkin soup recipes to share?
PUMPKIN SOUP
Serves 8-10
2 1/2 c. lightly pressed fresh bread crumbs (crust off)
2 c. minced onions
4 oz. butter, plus 2 T soft butter
One 6-7 lb. pumpkin
2 - 2 1/2 Q. chicken stock, brought to a simmer
1 1/2 c. grated swiss cheese
1/2 t. sage
1 c. heavy cream
1/2 c. lightly pressed chopped fresh parsley
Salt and Pepper to taste
Spread bread crumbs in roasting pan and dry in 350 degree oven for 15 min.
(They should hardly color.)
Meanwhile, melt stick of butter and slowly cook minced onions until translucent - about 15 min.; toss crumbs into onions and cook, stirring for 3 min.
Preparing the pumpkin. Cut a neat cover out of the pumpkin. Scrape out seeds and strings.
Rub the inner flesh of both the shell and cover with soft butter. Set pumpkin on pizza pan
or deeper dish (in case pumpkin collapses).
Baking the soup. About 1 1/2 hrs. at 400 degrees. Turn the crumb mixture into the pumpkin,
to within 2 in. of its top with hot chicken stock. Season with sage, salt and pepper.
Set the pumpkin in lower level of preheated 400 degree oven. Bake until pumpkin has just
softened but don't overcook or pumpkin will collapse.
Ok to keep warm in 175 degree oven until ready to serve.
To serve. Just before serving, bring cream almost to simmer, gently stir into soup, followed
by parsley.
Service with some of pumpkin flesh/scrapings.
If you don't have a pumpkin, substitute with large can of pumpkin.
Bern's Note - I use a large can of pumpkin whether or not I cook it in a pumpkin. If you have a small pumpkin, mostly cook on stove top and transfer to pumpkin (s) 1/2 hour or so baked before serving.